Combine all the ingredients (except the chips) in a mixing bowl and blend with an electric mixer until everything has combined and is getting along nicely.

Stir in the white chocolate chips. Fill your paper-lined muffin tin cups or the cups, themselves. After I’ve filled each of the 12 cups, I like to go back and add a few extra chips toward the top of the muffins. The exposed chips on top have so much unbelievable extra flavor. My mouth waters just thinking about them.

Bake at 425° for 17 to 20 minutes.

Yield: 12 Muffins (can be halved)

Special Note: These particular muffins are not “extra moist” muffins. They are, however, beyond Heavenly with a glass of milk, cup of coffee or hot chocolate!

Optional Sugar Glaze

The last time I made these rice muffins, I topped them with a sugar glaze which made them closer to a dessert than anything else. Not surprisingly, I was totally okay with that…

1 1/2 cups confectioners’ sugar, sifted

3 – 4 tablespoons milk

1 teaspoons vanilla extract

Slowly add the milk and vanilla extract to the sifted powdered sugar until you have a shiny glaze.

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